Poor Man's Burnt Ends
A delicious, easy, and affordable way to make a classic BBQ Dish
Ingredients
- 1 Chuck Roast
- 3-4 Tbsp Beef Dry Rub Pick your Favorite
- 1/4 Cup BBQ Sauce
- 2 tsp Apple Cider Vinegar
- 1 Cup BBQ Sauce
Instructions
- Preheat your smoker to 225-250 degrees F
- Apply a liberal layer of the beef rub to the outside of the chuck roast. Place the roast directly on the grill grates. Let the roast smoke until it reaches an internal temperature of about 165 degrees F.
- Place the roast on a double sheet of aluminum foil. Mix 1/4 cup of BBQ sauce with 2 tsp of apple cider vinegar in a small bowl. Pour the mixture over the top of the roast. Wrap the roast tight with the foil, and return to the smoker. Let smoke until it reaches an internal temperature of 195 degrees F.
- Remove the roast from the smoker. Let sit in the foil for 5-10 minutes. Cube the roast up into about 3/4 inch chunks. Pour the remaining BBQ sauce over the chunks of roast. Carefully toss the chunks of roast in the sauce. Leave them in the foil. Return the foil with the chunks of beef to the smoker. Leave the foil open so the sauce can tack up on the meat.
- Leave the pieces of roast on the smoker for 30-60 minutes, or until the chunks become tender enough to pull apart with your fingers. Let cool for 5-10 minutes. Enjoy!